A Mediterranean touch for breakfast: Sun-dried tomato and olive omelet

Sun-dried tomatoes, Kalamata olives and fresh herbs give a familiar omelet a distinctly Mediterranean character. Cream makes the eggs soft and smooth, while the seasoned tomato and olive filling adds a richer flavor.

To prepare the filling, soften three dried tomatoes in boiling water, then drain and dice them. Pit and finely chop eight Kalamata olives. Chop tarragon, parsley, mint and thyme, then combine the ingredients with extra-virgin olive oil.

Whisk three eggs with two tablespoons of cream, half a teaspoon each of salt and black pepper. Melt a tablespoon of butter in a nonstick omelet pan over medium heat, taking care not to brown it. Add the egg mixture and gently move it from the edges toward the center as it cooks.

When the base has set but the middle remains slightly moist, spread the tomato, olive and herb filling over the top. Remove the omelet from the heat, fold both sides over the filling and serve hot. The recipe is presented as a fitting choice for a Sunday breakfast.